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Stone Fruit Breakfast Crumble

August 21, 2019 By Jess 8 Comments

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Stone Fruit Breakfast Crumble
Stone Fruit Breakfast Crumble
Stone Fruit Breakfast Crumble
Stone Fruit Breakfast Crumble
Stone Fruit Breakfast Crumble | cookinginmygenes.com

Using my favourite fruits of the season I’ve come up with my new favourite way to start the day, this Stone Fruit Breakfast Crumble!

Stone Fruit Breakfast Crumble | cookinginmygenes.com
Making fruit crumbles and fruit crisps are always on my dessert menu in the summer.

So, with a combination peaches and plums plus a simple topping including oats, nuts & cinnamon, you can eat this crumble for BREAKFAST!

Stone Fruit Breakfast Crumble | cookinginmygenes.com
Yes that’s right, this fruit crumble is for breakfast or brunch! All of the stone fruits are in season right now, including plums and peaches.

So, the fruit really stands out because it’s first sautéed, then baked, letting the natural, sweet juices come out.

Stone Fruit Breakfast Crumble | cookinginmygenes.com
Topped with a delicious mixture of oats, walnuts, cinnamon and coconut, you will be going back for a second bowl!

Stone Fruit Breakfast Crumble | cookinginmygenes.com

Stone Fruit Breakfast Crumble | cookinginmygenes.com

Stone Fruit Breakfast Crumble

Course: Breakfast, brunch
Cuisine: American
Keyword: breakfast, breakfast bowl, fruit crumble
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

This Stone Fruit Breakfast Crumble recipe is a simple and seasonal dish. Peaches and plums are topped with an oat, cinnamon and walnut mixture for a delicious breakfast or even dessert!

Print

Ingredients

  • 1 tbsp unsalted butter or coconut oil
  • 2 large peaches, sliced
  • 2 red plums, sliced
  • 1 tbsp maple syrup

Oat Topping:

  • 1 1/4 cup rolled oats
  • 1/3 cup chopped walnuts
  • 1/2 tsp cinnamon
  • 1/4 cup unsweeteed shredded coconut
  • 1 tbsp melted unsalted butter or coconut oil
  • 1 tbsp maple syrup
  • 1/4 tsp sea salt

Instructions

  1. Pre-heat the oven to 350F.

  2. Mix all of the oat topping ingredients together and set aside.

  3. In an oven-safe skillet melt 1 tbsp of unsalted butter or coconut oil over medium heat.

  4. Once melted, add the sliced fruit and cook for 5-7 minutes until fruit has softened slightly.

  5. Remove the pan from the heat and stir in 1 tbsp maple syrup. *See note below if not using an oven-safe skilled*

  6. Pour the oat topping onto the fruit and spread almost to the edge of the pan. Put the pan in the oven and bake for 15-20 minutes, until the topping is just starting to brown and fruit mixture is bubbling.

Recipe Notes

If you don't have an oven-safe skillet, cook the fruit in a frying pan and then transfer to a baking dish before following the rest of the recipe.

Pretty sure I’ll be making this Stone Fruit Breakfast Crumble each weekend until the summer fruit season is done. But, you could use also use 4 cups of berries instead of the stone fruit if that’s more your style.

Stone Fruit Breakfast Crumble | cookinginmygenes.com
You can also make this recipe ahead of time and store in the fridge for 2-3 days. Then just warm up a portion in the oven, covered, at 325F for about 10-15 minutes.

Stone Fruit Breakfast Crumble | cookinginmygenes.com
Topping this Stone Fruit Breakfast Crumble with yogurt is delicious too! Or, make this into a dessert by adding ice cream.

Breakfast just got pretty awesome!

Until the next cooking adventure,
Jess

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Filed Under: Breakfast, Brunch, Dessert, Recipe Tagged With: breakfast crumble, dessert crumble, fruit crumble, granola, oatmeal, peach, peaches, plum, plums, stone fruit

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Reader Interactions

Comments

  1. Matt - Total Feasts

    September 6, 2019 at 11:09 pm

    Crumble for breakfast?! I’m going to be sure NOT to tell my kids about this one. Otherwise, they will want it every morning! How could you not, it looks delicious.

    Reply
    • Jess

      September 7, 2019 at 12:41 pm

      Haha, I love it Matt! Maybe make it a ‘special weekend breakfast’ 🙂

      Reply
  2. Kim - The Puffy Biscuit

    September 6, 2019 at 5:03 am

    I am a creature of habit when it comes to breakfast, but I would gladly switch it up for this! It looks so delicious!

    Reply
    • Jess

      September 7, 2019 at 12:41 pm

      Ohhh Kim, I love hearing that! It’s one of my fav breakfasts now too; I hope you enjoy it if you try it!

      Reply
  3. Kelly Neil

    September 4, 2019 at 3:33 am

    Ooooooh I love this healthy take on crisp for breakfast and I’ve never thought to dollop yogurt on top. Yum! Thanks for sharing a beautiful recipe!

    Reply
    • Jess

      September 7, 2019 at 12:42 pm

      Thank you for the recipe love Kelly! And you’re so right; it’s so versatile whether for breakfast or a healthier dessert. I hope you enjoy the recipe 🙂

      Reply
  4. Kristen

    September 3, 2019 at 9:33 am

    Love this breakfast idea, thank-you for sharing.
    We love stone fruit, so this is the perfect recipe for our busy mornings.

    Reply
    • Jess

      September 3, 2019 at 7:34 pm

      Thanks Kristen, I love to hear that! It’s so great to make ahead of time too then warm up for those busy mornings!

      Reply

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#ad Weekend brunch is here and I’m making this S #ad Weekend brunch is here and I’m making this SPRINGTIME FRITTATA with ingredients from my online grocery order from @mycnf ! Simple ingredients, fresh greens & herbs and some delicious local bread on the side - this is PERFECT to enjoy anytime this weekend.
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Ingredients:
8 eggs
⅓ cup milk
3 tbsp olive oil
1/2 cup ricotta
1/2 tsp salt
ground pepper
½ cup diced onions (about half small onion)
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1/4 cup chopped herbs (mix of 2 tbsp chopped parsley, 2 tbsp chopped chives or dill)
1/3 cup shredded parmesan cheese
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Instructions:
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